Goat Cheese, Pomegranate and Pistachio Crostini
Goat Cheese, Pomegranate and Pistachio Crostini
Goat Cheese, Pomegranate and Pistachio Crostini
This festive crostini offers a scrumptious variety of textures and flavours: sea salted slices of lightly fried baguette spread with creamy goat cheese and topped with pomegranate arils and crunchy pistachios. Torn mint and balsamic reduction are options to take it to the next level. This recipe makes 8 slices but can easily be doubled or tripled!
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Recipe - Port Alberni
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Goat Cheese, Pomegranate and Pistachio Crostini
Prep Time15 Minutes
Servings8
Cook Time5 Minutes
Ingredients
5 tbsp Western Family olive oil
½ a standard baguette, cut into 8 ¼” slices
Pinch of sea salt
½ cup soft goat cheese
1 pomegranate
2-3 tbsp chopped Western Family pistachios
Torn mint leaves (optional)
Directions
  1. Heat oil in a large skillet over medium heat. When shimmering hot, add the baguette slices in a single layer. Cook until the underside is golden (about 2 minutes) then flip over, sprinkle with sea salt, and use tongs to transfer to a plate (the second side won’t get as toasted). 
  2. Spread the nicely-toasted side of each crostini with 1 tbsp goat cheese, about 1 tsp pomegranate arils, and a scant teaspoon of chopped pistachios. Repeat with remaining baguette slices and scatter with mint leaves, if using.

Note: Serve within 1 hour for best results, so the bread stays crisp and the pomegranate juice doesn’t seep into the cheese.

15 minutes
Prep Time
5 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
5 tbsp Western Family olive oil
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Western Family - Pure Olive Oil, 500 Millilitre
$7.99$1.60/100ml
½ a standard baguette, cut into 8 ¼” slices
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Bake Shop - Rustic Baguette, 325 Gram
$3.49 was $3.69$1.07/100g
Pinch of sea salt
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Windsor - Baleine Fine Sea Salt, 750 Gram
$8.19$1.09/100g
½ cup soft goat cheese
Not Available
1 pomegranate
Not Available
2-3 tbsp chopped Western Family pistachios
Not Available
Torn mint leaves (optional)
Not Available

Directions

  1. Heat oil in a large skillet over medium heat. When shimmering hot, add the baguette slices in a single layer. Cook until the underside is golden (about 2 minutes) then flip over, sprinkle with sea salt, and use tongs to transfer to a plate (the second side won’t get as toasted). 
  2. Spread the nicely-toasted side of each crostini with 1 tbsp goat cheese, about 1 tsp pomegranate arils, and a scant teaspoon of chopped pistachios. Repeat with remaining baguette slices and scatter with mint leaves, if using.

Note: Serve within 1 hour for best results, so the bread stays crisp and the pomegranate juice doesn’t seep into the cheese.